Spinach, Strawberry and Gorgonzola Salad

       Servings: 6 

Ingredients:

6 cups organic spinach ( remove long stems if desired)

1&1/2 cups organic strawberries washed and sliced thin

1/2 red onion peeled and sliced thin

1 cup gorgonzola cheese ( may substitute feta)

1 cup raw (preferably soaked) pecans, or walnuts

Preparation Instructions

Mix all ingredients in a large bowl. 

Add Poppy-Balsamic dressing right before serving. (recipe below) 

Soaked nuts are much easier to digest and better for you. 

See below for instructions on this.

Poppy-Balsamic Vinaigrette

Yield: 1 cup 

1/4 cup of balsamic vinegar 

3/4 cup of extra virgin olive oil

1 tbsp high quality brown mustard (Eden’s organic brown mustard or a Dijon style mustard) 

1-3 garlic clove, finely minced or put through a garlic press 

1 tbsp fresh squeezed lemon juice

1 tbsp poppy seeds

1 tsp lemon rind

salt and pepper to taste

Combine ingredients in a Mason jar with a plastic storing lid and shake vigorously to combine. Or whisk in a small bowl and place in a container to store.

Variations: With Shallots: Add 1/4 cup of finely chopped shallots.
                : With Strawberry preserves: Add 1 tbsp strawberry preserves


*NOTE: I highly advise that you use only organic ingredients if possible.

HOW TO SOAK NUTS 

Pecans or Walnuts

4 cups of nuts
2 teaspoons sea salt
filtered water

Soaking time: 7 or more hours (can do overnight)
Dehydrating time: 12-24 hours, until completely dry and crisp.

Pecans can be stored in an airtight container, but walnuts are more susceptible to become rancid so should always be stores in the refrigerator.

The basic method is as follows: Dissolve salt in water, pour over nuts or seeds , using enough water to cover. Leave in a warm place for specified time. Then drain in a colander and spread on a stainless steel pan. Place in a warm oven (no warmer than 150 degrees) for specified time, turning occasionally, until thoroughly dry and crisp. Really make sure they are all the way dry! If not, they could mold and won’t have that crispy wonderful texture. I have found the longer I soak a seed or nut, the longer it takes to dehydrate them.

I use a food dehydrator instead of an oven. It works so well, and keeps my oven free. However, if you don’t have that option, most of us with newer stoves can’t set our ovens at the required 150 degrees Fahrenheit. While I have not personally experimented with this, I have heard of others who leave their ovens cracked to keep the temperature lower or who occasionally open up the oven to also keep the temperature lower. You could put in an oven thermometer to keep track of the temperature. While this would not be the most energy efficient method, it could work. If worse comes to worse, while doing it at 200 degrees (the lowest temperature many stoves will go to) will destroy all those good enzymes and won’t be optimal, I would rather have soaked and slightly toasted nuts then unsoaked nuts.


For more info on Soaking Nuts go here  SOAKING NUTS IS BEST